Lisa Graham Goulet: What is the one sandwich you’ve tried and will never make again?JM: Blood sausage sandwich — whoa.

Jon Barsanti Jr.: What was it like living with everybody under one roof?JM: Difficult at times, but at the end of the day, we were all in the same boat experiencing the same things.

Sara Levine: What was your favorite challenge? Least favorite?JM: Rachael Ray was a blast, but Iron Chef was very difficult.

Katie Lascano: What were you thinking on your first day of Food Network Star?JM: Oh. My. Heavens. What did I just sign up for? There’s a dude with holes in his ears and a tanned up kid from Jersey — so many tattoos.

Frank Samperi: What was your celebratory meal?JM: I ate an entire half of a medium sausage pizza left by my babysitter, and that’s the truth. I was beside myself with exhaustion and hunger. It was glorious!

Darla Andrews: What are you going to do to make sure your show has longevity on the Food Network?JM: I’m going to focus on the plethora of international and regional sandwiches on the planet with a focus on new and exciting sandwich inventions: sides, salads, soups, chips, condiments, dressings, veggies, breads, etc.

Angela Anagho: How different is the actual show from what you had planned? Did you already have extensive recipes for different types and styles of sandwiches?JM: Not much different, but we’ve included some on-the-street, shopping and eating segments, all in Chicago.

Mandy Kleinmeulamn: Do you always toast the bread?JM: Always butter/oil and griddle the bread — it’s so much better.

Dawn Peterson: If your favorite musician was coming over to your house for dinner, what sandwich would you make?JM: It would be Jeff Tweedy from Wilco and I would make him an enormous central/southern Illinois-style pork tenderloin sandwich.

Kristen Barnett: Cubs or Sox?JM: Sox!

Tina Totty: How would you turn a St. Louis staple (toasted ravioli) into a sandwich?JM: I would do a light panko breading on a thin piece of Italian bread, fry that up and stuff it with roasted tomatoes, shaved Parmesan and a nice whole-milk ricotta. And fresh basil, of course.